Print

Lemon Cranberry & Pistachio Cashew Cheese Ball

Prep

Total

Yield 2 small, 1 large

The perfect addition to any holiday party spread! Serve with fresh veggie sticks, figs and brown rice crackers.

Ingredients

Instructions

  1. Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough.
  2. Measure and add everything into a food processor (minus the cranberries & pistachios), pulsing until smooth. Scrape down the sides as needed.
  3. Scoop mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can divide the cashew cheese into two for smaller portions.
  4. Remove from the fridge and roll in a mixture of dried cranberries and crushed pistachios, until completely covered.
  5. Cover again with plastic wrap and chill until ready to serve.

Notes

Will keep for up to 7-10 days, wrapped and refrigerated.

Courses Appetizer, Spread, Side

Cuisine Gluten-free, Vegan, Soy-free

Nutrition Facts

Serving Size 2 tbsp

Amount Per Serving

Calories 87

% Daily Value

Total Fat 7 g

11%

Saturated Fat 2 g

10%

Sodium 12 mg

1%

Total Carbohydrates 5 g

2%

Dietary Fiber 1 g

4%

Sugars 2 g

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at https://theplantphilosophy.com/lemon-cranberry-pistachio-cashew-cheese-ball/